You might remember that bouillabaisse, with the fennel-tomato-saffron broth you wanted to bathe in. Or perhaps it was the beef cheeks, meltingly tender yet just crisped, alongside peak-of-summer Roots ...

Do not allow to boil. To make the consommé brunoise: Peel and cut the carrot, celery, and leek into very thin strips and then into tiny dice. The tinier the dice the prettier the garnish. Cook the ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good, clear ...

Every time I chop onions, I recall the scene in the movie "Julie and Julia" in which Julia Child (played by Meryl Streep) masters the art of correctly chopping onions. She is ecstatic. For the better ...

Brunoise: Start with a bâtonnet cut: one-quarter by one-quarter by two-and-a-half inches. Cut the bâtonnets into julienne, one-eighth by one-eighth. Cut the juliennes crosswise into one-eighth-inch ...